Fluffy Buttermilk Biscuits

Wonder, when was the last time I bake Scones, or commonly known as Biscuits??  Must be quite long ago!  Came across this Buttermilk Biscuits recipe online recently, and thinking how much I miss baking and enjoying them. It's also a favorite of my mum, so shared some with her.  This biscuits are fluffy, soft and buttery.

Ingredients:

2 cups plain flour (sifted)

1 tbsp baking powder (sifted)

1 tsp sugar

1/2 tsp salt

1/2 cup (113 g) cold unsalted butter (cubed and set aside in the fridge)

3/4 cups cold Buttermilk (or milk + 1 tsp vinegar)

Methods:

1. In a large bowl, mix in flour, baking powder, sugar and salt.
2. Cut in cold butter until crumbly.  I use a pastry cutter.
3. Add buttermilk and gently mix. (don't overwork!)
4. Roll dough, fold 2-3 times for layers.
5. Cut biscuits and place close together in a lined baking sheet.
6. Bake in a preheated oven of 220 degree Celsius for 15 minutes until tall and golden.
7. Remove from oven and brush melted butter over the top, and leave it in the baking sheet for 10 minutes.
8. Remove the biscuits onto a cooling rack to let it cool completely, and store them in an airtight container under room temperature.
9. I prefer to lightly toast it in an oven toaster and spread with butter and jam.  I had mine spread with butter and kaya.

I adapted this recipe from 'LailaRecipes.'

Matcha Scones

 

This soft and fluffy matcha scones topped with drizzles of matcha icing is so yummylicious!  It is not overly sweet and can be enjoys any time of the day.  I am sharing this great recipe to everyone who are a huge fan of Scones.

Ingredients:

240 g plain flour (sifted)

70 g granulated sugar

1 tablespoon Matcha powder (high quality)

1 tablespoon baking powder (sifted)

1 tsp. salt

115 g unsalted butter (cold and finely cubed, put in fridge until time of using)

100 g whipping cream (cold)

1 egg (cold)

1 teaspoon vanilla extract

1 tablespoon whipping cream (for brushing scones)

Some granulated sugar (for sprinkling)

Icing (Optional)

50 g powdered sugar (sifted)

1/2 teaspoon matcha powder (sifted)

4 teaspoon whipping cream

Methods:

1. In a large mixing bowl, stir together flour, sugar, matcha powder, baking powder and salt.
2. Add the cube butter and toss to coat in the flour mixture.  I use a pastry cutter to break the butter pieces into small pea-sized pieces.
3. In a bowl, whisk together whipping cream, egg and vanilla extract.
4. Make a well in the middle of the flour mixture.  Pour the wet mixture into the well and mix until it forms a soft and crumbly dough.  Some dry patches are fine but the dough should hold together when pressed.
5. Turn the dough out onto a lightly floured surface.  With floured hands, press the dough together into a flattened disc shape that is about 1" thick.
6. Use a bench scraper or knife to cut the dough into 8 wedges.  Transfer them to your lined baking sheet, leaving space in between each one.
7. Place the entire baking sheet into the fridge to chill while you preheat the oven to 200 degree Celsius.
8. Right before baking, brush the tops of each scone with a thin layer of whipping cream.  Sprinkle granulated sugar on top of the cream.
9. Bake scones for 18-20 minutes or until the tops are lightly golden brown.  Remove from oven and let them cool on the baking sheet until firm enough to transfer to a wire rack.
10. In a small bowl, stir together powdered sugar, matcha powder and whipping cream until it becomes a thick but fluid icing.  If it is too thick add a bit more cream.  It it is too thin, add a bit more powdered sugar.
11. Transfer the icing to a piping bag, cut the tip off, and drizzle it on top of each scone.

After baking

Topped with icing

This recipe is adapted from 'teak & thyme' by Gail Ng, with slight adjustment to suit my baking preference.

Honey Scones with Lemon Glaze

 

Ingredients: 

2 cups plain flour (sifted)

2 1/2 tsp. baking powder (sifted)

1/2 tsp. salt

1 1/3 cup cream

1/4 cup honey

1 tsp. lemon zest

2 tbsp. butter (melted)

1 1/2 tbsp. sugar

For the lemon glaze:

3/4 cup icing sugar (powdered sugar)

2 tbsp. lemon juice

Methods:

1. In a large bowl, combine flour, baking powder and salt.
2. Stir in honey, cream and lemon zest.  Mix everything with a wooden spoon until the dough just starts to come together as a shaggy and sticky mass.
3. Turn the dough out onto a floured pastry mat.  Knead briefly just to bring the dough together.  Add more flour (bit by bit) if the dough is too sticky.
4. Shape it into an 8-inch circle.  Brush the top with melted butter and sprinkle with sugar.  Cut into 8 wedges and place the wedges 1 inch apart on a lined baking sheet.
5. Bake in a preheated oven of 200 degree Celsius for 15 to 20 minutes or until golden brown.
6. To make the lemon glaze, add icing or powdered sugar in a small bowl.  Pour the lemon juice and stir until the glaze is smooth.  The glaze should be thick but still pourable.  You can adjust the consistency by adding more sugar or lemon juice.
7. Drizzle over warm scones.

Before baking

After baking

I adapted this recipe from 'womanscribbles.net'.

Best Ever Starbucks Pumpkin Scones

Scones and Pumpkin are my favorite; how could I possibly miss it out, especially during this beautiful Season of the year ~ smile ~

These Scones are so soft and delicious; and just love the glaze ~ Yummy Yum! ~

Ingredients:

For the scones:

1/2 cup pumpkin puree (freshly steamed and mashed)

1 egg

1/4 cup whipping cream

2 cups plain flour (sifted)

1/4 cup caster sugar (I reduce as there is additional sweetness from the glaze)

1 tbsp. baking powder (sifted)

a pinch of salt

1 tsp. ground cinnamon

80 g. unsalted butter (cold)

For the glaze:

2 cups icing sugar

2-3 tbsp. whipping cream (I add more than 3 tbsp.)

2 pinches ground cinnamon

Methods:

1. In a medium bowl, combine pumpkin puree, egg and whipping cream with a fork.  Set aside.
2. In a separate bowl, combine flour, sugar, baking powder, salt and cinnamon with a wire whisk.
3. Cut the cold butter into cubes and add to the flour mixture.  Use a pastry cutter to process until all the butter has turned into thin sheets distributed throughout the flour mixture.  You can use your hand to do this, but I did not as I have warm hands.
4. Pour the pumpkin mixture into the flour and butter mixture and mix together with a rubber spatula gently until it's mixed about half way.
5. Tip the half-mixed dough onto a floured work surface.  Using your hands, pick up half the dough and fold it over the other half.  Continue working the dough in this folding motion, very gently, until almost all the flour is incorporated.  As you do this, slowly create a round shape about 1 1/2" thick.
6. Slice the round dough into 8 triangular pieces and place them on the prepared lined baking sheet.
7. Bake in a preheated oven of 190 degree Celsius for 20-22 minutes, or until the scones have puffed up slightly and are firm to the touch.  If the scones start to brown on top, remove them from the oven so they don't over-bake.
8. Let the scones cool on the pan for a few minutes, and then transfer to a cooling rack to cool completely.
9. While the scones are cooling, make the glaze by combining the icing sugar and whipping cream in a medium bowl.  Add the icing sugar first and whisk while adding the whipping cream one tablespoon at a time until a thick glaze forms.
10. Divide the glaze into 2 separate bowls.  Leave one bowl aside (this will be white glaze) and to the second bowl add the cinnamon and whisk to combine (this will be the spice glaze)
11. When the scones are cool, dip them upside down into the spice glaze until the glaze coats the top of the scones.
12. Set on a plate or cooling rack and let the glaze dry for about 5 minutes.
13. Add the white glaze to a small piping bag, snip off the end and pipe the white glaze on top of the spice glaze to create a lined pattern, or any pattern of your choice.  Discard any remaining glaze and allow the scones to sit for about 15 minutes before enjoying, so the glaze can harden just slightly.
14. Let's enjoy these delicious scones....

This recipe is adapted from 'thebusybaker.ca' by Chrissie with slight adjustments to suit my baking preferences.

Scones

I have made many attempts trying out the different types of Scones.  This recent recipe is slight different from the rest as it calls for an extra ingredient: 3 tablespoons of custard powder.  The outcome is stunning, a golden-hue colored Scones!

Ingredients:

2 cups plain flour (sifted)

3 tbsp. granulated sugar

113 g. cold unsalted butter (grated)

1/2 cup buttermilk

3 tbsp. custard powder

1 egg

2 3/4 tsp. baking powder

1/4 tsp. salt

** All ingredients should be cold (I weigh them and put them into the fridge)

Methods:

1. In a large bowl, add in flour, baking powder, custard powder, sugar and salt.  Whisk well to combine.
2. Add in butter.  Use a pastry cutter to work on it until you get a crumbly mixture.  You can use your finger tips to work on it, but I have warm fingers, thus prefer to use a pastry cutter instead.
3. In a small bowl add buttermilk and egg.  Mix together using a fork.  Pour the mixture into the flour butter mixture.
4. Mix with a rubber spatula just to combine the wet and dry ingredients together.  Then transfer the dough to a lightly floured surface.
5. Spread the dough and slightly flatten it using a rolling pin or your palm.
6. Dip your cookie cutter in flour, cut out each piece and place on a baking sheet.  Gather the leftover dough and cut more scones out of it.
7. Brush the top with milk or egg wash.  I brush mine with milk.
8. Bake in a preheated oven of 180 degree Celsius for 20 minutes or until slightly golden on the top.
9. Place the baking sheet on a wire rack to let it cool down a bit; remove the scones onto a wire rack to let it cool completely.
10. Store scones in container.

I adapted this recipe from 'Heba's Treats' with slight adjustments to suit my baking preference.

The most crumbliest scones

 

Ingredients:

6 oz. unsalted butter (cold)

3 1/2 cup self-raising flour (sifted)

2 tsp. baking powder (sifted)

2 tsp. caster sugar

1 pinch salt

2 large eggs

4 tbsp. milk

4 oz. dried raisins

Egg wash: (mix in a small bowl and set aside)

2 egg yolks

1/4 tsp. sweetened condensed milk

1/4 tsp. corn oil

Methods:

1. In a mixing bowl, add butter, flour, baking powder, caster sugar and salt.  Make a well in the middle of the mixture, add eggs and milk.  Stir with a spatula.  Add raisins to the mixture.  Add tiny splash of milk, if needed, until you have a soft, dry dough.  Move it around as little as possible to get it looking like a scruffy mass - at this point you are done.  Sprinkle over some flour over the dough, cover the bowl with a cling wrap and pop it into the fridge for 15 minutes.
2. Roll the dough out onto a lightly floured surface until about 1" thick.  With a 2" cutter, cut out circles from the dough and place them upside down on a baking sheet. (they will rise better that way).
3. Brush the top of the scones with egg wash twice and bake in a preheated oven of 200 degree Celsius for 18 minutes, or until risen and golden.

I adapted this recipe from 'rasamalaysia.com' with a slight adjustment to suit my baking preference.

English Scones

 Ingredients:

3 cups plain flour (sifted)

2 tbsp. baking powder (sifted)

1 tbsp. sugar (optional), can add up to 3 tbsp.

1/2 tsp. salt

60gm. unsalted butter (cubed and keep it cold in the fridge)

1 cup milk, plus extra for brushing tops of scones

Methods:

1. In a medium size bowl, combine flour, baking powder, sugar and salt together.
2. Rub the butter into the flour until only pea sizes pieces.  I use a pastry cutter, it's faster and easier.
3. Add in the milk and mix the scone dough together with a wooden spoon.
4. Roll scone dough out until it is about an inch thick.
5. Use a cookie cutter to cut rounds out of the scone dough and place on a lined baking sheet.  Gather together the remaining dough and cut out more scones, until all the dough is used up.
6. Brush tops with milk.  Bake in a preheated oven of 220 degree Celsius for 20-25 minutes until puffed up and golden brown on the top.

This recipe is adapted from Carina.com

Rustic Oatmeal Scones

I have been baking different types of scones, however, this Oatmeal ones are more solid but not hard, instead chewy.  This scones are more filling as it contains Oatmeal.  The original recipe calls for sprinkling the top with coarse sugar, but I leave it out as I prefer it less sweet and furthermore, the raisins are sweet enough for the scones.

Ingredients:
2 cup plain flour (sifted)
1/2 cup caster sugar
2 tsp. baking powder (sifted)
1 tsp. baking soda (sifted)
3/4 tsp. salt
2 oz. (1/4 cup) cold butter (cubed)
2 cups quick-cooking oats
3/4 cup raisins
1 cup plain yogurt
3 tbsp. milk, divided

Methods:

1. In a large bowl whisk together plain flour, caster sugar, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in oats and raisins.
2. In another bowl, whisk yogurt and 1 tbsp. milk until blended; then stir into crumb mixture until just moistened.
3. Turn onto a lightly floured work surface, knead gently 10 times.  Divide dough in half; pat each into circle.  Cut each into 6 wedges.  Place wedges on a baking sheet coated with cooking spray.  Brush tops with remaining milk.
4. Bake in a preheated oven of 200 degree Celsius for 15 to 18 minutes or until golden brown.  Serve warm.

This recipe is adapted from 'Taste of Home' by Gail D'Urso, Carlisle, Pennsylvania, with slight amendments to suit my cooking preferences.

Easy Sugar Top Scones

To all scone lovers, this is one easy recipe to try out.  These freshly baked scones fills the whole house with delectable fragrance and aroma.  I just couldn't help to get a bite of it and the crunch from the baked sugar on the top is simply yummylicious!  Oh my... I don't need to put any cream or jam.  Here's the recipe for you all to try out.

Ingredients:
1 cup heavy cream (I use whipping cream) - cold
8 tbsp. butter (melted)
2 cups plain flour (sifted)
1/4 caster sugar
1 tbsp. baking powder (sifted)
1/2 tsp. salt
Milk (for brushing top of scones)
Organic Raw Cane Sugar (for topping)

Methods:

1. Whisk flour, baking powder, sugar and salt in a large bowl.
2. In a bowl, pour the cool melted butter into the cold cream, scraping to get all the butter out, stir with a fork until butter forms small clumps or globules.
3. Add butter-cream mixture to the dry ingredients (again, scrape all of it out) and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of the bowl.  Don't over mix.
4. Generously flour a work surface.  Dump the dough onto the work surface and turn to coat all surfaces with flour.  Knead on counter about 30 seconds.  Flip the dough to coat with flour, then pat into a 6-8 inch circle.
5. Cut dough into 8 equal pie-shaped pieces.  Transfer wedges onto a lined baking pan and brush tops with milk.  Sprinkle generously with raw cane sugar.
6. Bake in a preheated oven of 200 degree Celsius for 15-20 minutes or until golden brown.
7. Serve warm or at room temperature.  

I adapted this recipe from Chris Scheuer with slight amendments.

Matcha Scones

This Matcha Scones are so flaky and yummy.  Scone lovers who love matcha must not miss out this recipe.

Ingredients:

1 3/4 cup plain flour (sifted and chill in the fridge)

2 tsp. baking powder (sifted)

2 tbsp. Matcha powder (sifted)

10 tbsp. unsalted butter (141.75g.) - chill in the fridge

1/4 cup caster sugar

1/2 - 2/3 cup milk (leftover for brushing the top of each scones)

Methods:

1. In a large bowl combine the sifted plain flour, baking powder and Matcha powder.
2. Coarsely cut up the butter into cubes.  Add the butter to the dry ingredients and mix using fingers until small clumps form.  Once it is loosely together add the sugar and lightly mix to combine.
3. Add the milk to the mixture little by little by squeezing it between your fingers until the dough is formed.
4. Lightly flour the work surface and rolling pin, roll out the dough until it is about 1" thick.
5. Using a cutter cut out the circles and arrange them on a lined baking sheet.  Lightly brush the top of each with milk.
6. Bake in a preheated oven of 170 degree Celsius for 10 minutes, then turn down the heat to 160 degree Celsius and bake for another 10 minutes or until they turn nice and brown.
7. Serve with cream and/or your favorite jam.

Notes: The purpose of chilling the flour and butter is to make the scones come out flakier.

This recipe is adapted from www.aiya-america.com

Scottish Scones

Scones, like bread or cake can easily be served as a single serving either for breakfast, tea or snacks.  I love trying out different recipes for scones which are being enjoyed by many people from most countries, and each recipe has slight difference in terms of texture, taste and ingredients.

If you prefer a plain scone without any spice and with a rich milky taste and soft texture, this is one recipe which will surely suit your taste bud.

Ingredients:
500g Self Raising Flour (sifted)
75g Caster Sugar
200ml Milk + 1 tbsp
100g unsalted butter (cubed, slightly soft but still cold)
Pinch of salt
1/2 egg (for brushing on top)
2 tbsp milk (for brushing on top)

Methods:

1. In a bowl add flour, rub in butter using your fingers until mixture resembles breadcrumbs.  Add in caster sugar, give it a mix, then add in milk in 3 batches with the final 1 tablespoon to add in last  (if necessary) until a dough is formed. Be careful not to over mix as that will makes the scones tough and not soft and crumbly.
2. Turn the dough onto a floured surface, roll out to about 1/2 inch thick and cut using a cookie cutter.  Press remaining loose dough together and cut out more scones.  
3. Place scones on lightly greased baking tray.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until scones have risen and is golden.
5. Transfer to a wire rack.
6. Serve warm with butter and jam/preserves of your choice, or any other toppings.

Tips: I place leftover scones in an airtight container in the fridge.  To consume I will toast them in a bread toaster until hot and it still taste as delicious as the freshly baked ones.

I adapted this recipe from FOOD PARAISO with amendments.

Buttermilk Biscuits

Ingredients:
2 cups plain flour (sifted)
2 tsp baking powder (sifted)
1/2 tsp baking soda (sifted)
1/2 tsp salt
1/4 cup shortening
3/4 cup buttermilk

Methods:

1. In a bowl combine flour, baking powder, baking soda and salt.  Cut in shortening until the mixture resembles coarse crumbs.  
2. Stir in buttermilk and knead dough gently.
3. Roll out to 1/2" thickness.  Cut with a biscuit cutter and place on a lightly greased baking sheet.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until golden brown.

Tips: 

1. Cooled biscuits can be freeze in resealable plastic freezer bags.  To use, heat in a preheated oven of 170 degree Celsius for 15-20 minutes.
2. Serve this biscuits with spread of butter and your favorite jam.  

This recipe is adapted from 'Taste of Home' by Vera Reid, Laramie, Wyoming.

Mary's Tea-Time Scones

Last week I stumble upon a Scone recipe from "The Great British Bake Off" by Mary Berry. I just couldn't take that recipe out of my mind, as scones are my favourite snacks.  I can have it for breakfast or any time of the day, but one thing for sure, they are the best tea-time snacks!  This is a very simple recipe, I start making it on the late evening and manage to have it for supper, and get to satisfy my scones craving....

Ingredients:
250 g self-raising flour (sifted)
1 tsp baking powder (sifted)
40 g butter (softened)
25 g caster sugar
1 egg
about 100 ml. milk

Methods:

1. Put the flour and baking powder in a large bowl.  Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.  Stir in the sugar.
2. Beat the egg in a measuring jug.  Pour in the milk to make up to 100 ml., then set aside 1 tbsp for glazing the scones later.
3. Gradually add the egg and milk mixture to the dry ingredients, stirring it in until you obtain a soft slightly sticky dough.
4. Turn the mixture out onto a lightly floured surface and pat out until it is about 2 cm. thick. Use a 4 cm fluted cutter to stamp out the scones.  Make sure you don't twist the cutter or the scones will not rise evenly.
5. Gently gather the trimmings together and pat out again to cut more scones until all the dough is used up.
6. Arrange the scones on a greased baking tray and brush the tops with the remaining egg and milk mixture.
7. Bake in a 220 degree Celsius preheated oven for 8 - 10 minutes or until well risen and golden brown.  Transfer to a wire rack to cool.
8. To serve, cut each scone in half and top with butter and strawberry preserved.  You can even enjoy this delicious scones without any topping.

This scone recipe is so "Simple Yet Yummylicious!"

Buttermilk Scones

This Buttermilk Scones have a soft light texture and I love the delicious buttermilk taste. I enjoyed having it warm and fresh from the oven with the melting butter and the not-so-sweet strawberry preserved ~ Yummy ~  This recipe is adapted from No-Frills Recipes with slight amendments to suit my needs.

Ingredients:
200 g self-raising flour (sifted 3 times)
1/4 tsp salt
2 tbsp sugar
50 g cold butter (cut into cubes)
150 ml buttermilk (mix low-fat milk with 2 tsp lemon juice and stand for 30 minutes)
Milk for glazing

Methods:

1. In a bowl add flour, stir in salt, mix well.  Add cold butter cubes, rub with your fingers until resembles breadcrumbs.
2. Stir in sugar.  Make a well in the center and pour in buttermilk, hold back a bit in case the mixture becomes too runny.
3. Stir to mix with a pair of chopsticks, but do not over mix.  Dough should be sticky.  If dough is too dry, add in a bit of left over buttermilk from (2).
4. Transfer dough onto a slightly floured work top.  Lightly pat dough to 1.5 cm thick and cut with a flour dusted 5.5 cm cutter.  Press cutter firmly into the dough.  Do not twist.
5. Arrange scones on a lined baking tray.  Glaze scones with some milk.
6. Bake in a preheated oven of 200 degree Celsius for 20 minutes.  Scones are cooked when they have risen and begin to separate in the middle and slightly brown on top.
7. Transfer to the wire rack to cool.

Let's enjoy this simple yet yummylicious buttermilk scones with a cup of coffee....

Notes:  The leftover scones can be stored in an air tight container and put in the fridge, which can last for few days.  To consume, I will warm them up in an oven toaster and they are as good as the freshly baked ones.  

Scones

A perfect scone creates an appetizing atmosphere be it on a sunny or rainy afternoon. It is normally served with Tea, but my preference is coffee.  Freshly baked scones which are still warm with a generous spread of Strawberry Preserved and a slice of butter which slowly melts and spread over the warm scones is really heavenly.  I am trying out this delicious recipe from MiMi Bakery House and here's to share....

Ingredients:

180g plain flour

1 tsp baking powder

Pinch of baking soda

1 tsp sugar

55g salted butter (cold)

120g milk

Methods:

1. Mix all the dry ingredients into a big mixing bowl.
2. Cut the cold butter into small cubes and add into the dry ingredients.  Rub the butter with fingertips until fine crumbs.
3. Make a well in the center of the mixture, add milk, use a fork to mix the ingredients until well incorporated.
4. Remove from the mixing bowl and knead into a soft dough.
5. Roll out the dough to about 2 cm thick, using a 5 cm round cutter cut out the biscuits, brush the top with milk.
6. Bake in a preheated oven of 200 degree Celsius for about 15 minutes until you get a golden brown top.

To obtain the original recipe click here